Fantastic Potato Doughnuts W Chocolate Frosting Recipes

DELICIOUS POTATO DOUGHNUTS

Steps:

• In a large bowl, combine the potatoes, sugar, buttermilk and eggs. Stir in the butter, baking soda, baking powder, salt, nutmeg and enough of the flour to form a soft dough. Turn onto a lightly floured surface; pat out to 3/4-in. thickness. Cut with a 2-1/2-in. floured doughnut cutter. , In an electric skillet, heat 1 in. of oil to 375°. Fry the doughnuts for 2 minutes on each side or until browned. Place on paper towels. , For frosting, combine the confectioners' sugar, cocoa and salt in a large bowl. Stir in the water, butter and vanilla. Dip tops of warm doughnuts in frosting.

OLD-FASHIONED DOUGHNUTS WITH FROSTING

Steps:

• In a large bowl, beat sour cream and buttermilk until smooth. Beat in sugar until smooth. Beat in eggs and vanilla just until combined. Combine flour, baking powder, baking soda and salt. Gradually add flour mixture to buttermilk mixture just until combined (dough will be sticky). Cover and refrigerate 2-3 hours., Turn dough onto a well-floured surface; knead 2-3 minutes or until smooth. Roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. doughnut cutter., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, 1 to 1-1/2 minutes on each side or until golden brown. Fry doughnut holes until golden brown. Drain on paper towels., For frosting, combine confectioners' sugar and salt in a bowl. Stir in 3-4 tablespoons water, butter and vanilla until the desired consistency is reached. Pour half into a small bowl. Stir cocoa into remaining frosting until smooth. Dip tops of warm doughnuts in chocolate or vanilla frosting.

NORWEGIAN POTATO DOUGHNUTS

Steps:

• Reheat mashed potatoes.
• Stir in the butter or shortening into the potatoes in a small bowl.
• In mixing bowl, beat eggs and sugar 3-4 minutes until eggs are pale yellow.
• Stir in the buttermilk and vanilla.
• Stir in the potatoes.
• Stir in the flour, baking powder and soda, salt and nutmeg.
• Cover and refrigerate at least 1 hour.
• Turn dough onto a floured surface and roll to ½ inch thickness.
• Cut with a donut cutter.
• Add the oil to 2 inch depth in a deep skillet or Dutch oven. (I like cast iron because the temperature stays constant).
• Heat oil to about 350 degrees.
• Fry donuts in batches but do not crowd in pan.
• Turn once until both sides are browned about 2-3 minutes on each side.
• Transfer with a slotted spoon to paper towels to drain.
• If desired you can roll in sugar or cinnamon sugar or glaze.
• These are best served warm.